Oats Free Purslane Chimichurri with Lemon & Garlic
Bright, herby, and punchy with citrus, this chimichurri puts purslane in the spotlight — and once you try it, you'll wonder why it ever got overlooked. Purslane has a mild, slightly lemony flavor that blends beautifully with flat-leaf parsley, and together they create a sauce that feels fresh and vibrant without being one-note. A generous pour of extra-virgin olive oil brings everything into a glossy, spoonable consistency that clings perfectly to whatever you drizzle it over. The lemon juice and zest give it a brightness that cuts through rich grilled meats or roasted vegetables like a dream. Because this sauce is built entirely from whole herbs, citrus, garlic, and olive oil, there's nothing processed hiding in the mix — no fillers, no grains, no surprises. Let it rest for ten minutes before serving and the flavors deepen noticeably, making it taste like you spent far more effort than you actually did. Keep a jar of this in the fridge and you'll find yourself reaching for it on everything.
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Learn more →Ingredients
6 servings
- 1 cup fresh purslane leaves and tender stems, roughly chopped
- ½ cup fresh flat-leaf parsley leaves, roughly chopped
- 2 cloves garlic, minced
- 3 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- ⅓ cup extra-virgin olive oil
- ¼ tsp fine sea salt, or to taste
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Combine the chopped purslane, parsley, minced garlic, lemon zest, and red pepper flakes (if using) in a mixing bowl.
- 2
Add the lemon juice and olive oil, then whisk or stir with a fork until the herbs are evenly coated and the sauce comes together.
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